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Lentil-pumpkin curry

Lentil-pumpkin curry

    

Tasty vegetarian lunch or dinner. Serve with basmati rice.

Cook

No. of servings

4

Ready in

30 min.

Difficulty

medium

 

 

1. 

pumpkin for baking 14 oz (400 g)  leek 3.5 oz (100 g)

Peel the pumpkin and cut into cubes. Clean and cut the leeks finely.

2. 

red lentil 5.25 oz (150 g)

Wash the lentils on a sieve and let them drip.

3. 

unsalted butter 1 oz (25 g)  spice turmeric 0.5 tsp  black mustard seed 0.5 tsp  ground Roman caraway spice - jeera 0.25 tsp

Melt the butter in a pot and fry the spices briefly.

4. 

Add leeks, fry for a minute, ...

5. 

... add pumpkin and lentils.

6. 

imalayan salt 1 tsp  water 1.9 cup (450 ml)

Add salt and water. Stir, bring to a boil, cover and cook for 15 minutes.

7. 

coconut milk 4 tbsp

Stir in coconut milk.

Bon appetit!

black mustard seed0.5tsp½teaspoon
coconut milk4tbsp4tablespoon
ground Roman caraway spice - jeera0.25tsp¼teaspoon
imalayan salt1tsp1teaspoon
leek3.5oz100grams
pumpkin for baking14oz400grams
red lentil5.25oz150grams
spice turmeric0.5tsp½teaspoon
unsalted butter1oz25grams
water1.9cup450milliliters

 

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